Flambeed bananas with kumquat marmalade sauce

Ingredients

45g/3 tbsp fairtrade sugar
170g/6oz/½jar Fairtrade kumquat marmalade
50g/2oz butter
1 tbsp/½fl oz sunflower or vegetable oil
4 bananas
2 tbsp/30ml/1fl oz brandy or Grand Marnier
juice of 1 orange
juice of 1 lime
double cream to serve

Method

1. Melt the butter and oil in a frying pan over a moderate heat.
2. While the pan heats up, peel the bananas and cut each one into three, slicing diagonally to make them look a little prettier. As soon as the butter is foaming, add the bananas.
3. Fry, turning occasionally, until patched with brown. Sprinkle with the sugar and turn gently.
4. Now add the brandy or Grand Marnier, warm for a minute or so, then, if you cook on gas, tilt the pan towards the flame, so that the juices catch light.
5. If your heat source is electric, light with a match held at arm s length. Once the flame dies down, lift the bananas into a warm serving dish and keep warm.
6. Add the orange, lime juices, and the marmalade to the oily liquid in the frying pan. Stir together, then bring up to the boil and cook hard until reduced by about half.
7. Spoon over the bananas and serve with double cream.

Remember to look for the Fairtrade mark as a guarantee of the source of your ingredients.